What s there for dessert made with taro? What dessert can be made with taro

Sweet potato mashed taro pie making process:

Ingredients: 1 sweet potato, 50g glutinous rice flour

Excipients: appropriate amount of white sesame seeds, 1 taro, 2 teaspoons of cooked black sesame powder, 1 teaspoon of oil, 1 teaspoon of honey.

Steps: 1. Prepare sweet potatoes, taro, eggs, glutinous rice flour and sesame seeds.

2. Wash, peel, slice the sweet potatoes and taro, and cook them in the microwave. Puree the ripe sweet potatoes.

3. Add black sesame seeds and honey to the taro puree, press it into a puree, and mix it into a filling.

4. Pour the sweet potato puree into the glutinous rice flour and mix well.

5. Mix well into a smooth dough (if the sweet potato puree is too dry, you can add an appropriate amount of warm water).

6. Take the sweet potato noodles and knead them into a skin and wrap them with taro paste filling.

7. Roll on the sesame seeds and make small cakes.

8. Put it in a frying pan and fry over low heat.

9. Fry until golden brown on both sides and cook thoroughly.

Desserts that can be made with taro are: taro pudding, taro crisp, taro milkshake, taro smoothie, taro biscuits, etc.

The taro paste made with Lipu taro can not only be eaten as a low-calorie dessert, but also can be stuffed with steamed buns, toasted bread, and made into a sandwich of cake rolls, and it is also good to make a cup of taro milk tea.

The fried taro paste can be eaten directly, can be used as a filling filling, and has a wide range of uses, such as cake rolls, sandwich bread, and buns. If you want to eat it as a snack, you can use a mung bean cake or moon cake mold, fill the taro puree and remove the mold, and eat.

Related tips

1.The first choice for taro is Lipu big taro, the taste is soft and glutinous, the taste is sweet, and the color of taro paste is faint purple, which is very beautiful.

2.Condensed milk and whipping cream are not necessary, but can be replaced with milk; The amount of sugar is adjusted according to the taste, and you can taste it after adjusting the flavor before deciding whether to add more sugar.

3.The fried taro puree is sealed well and stored in the refrigerator for no more than 5 days.

The above content reference: Encyclopedia - Taro.

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The soil, with a simplicity dug out of the soil, eats and eats without much head. In fact, taro is a super all-round ingredient, salty and sweet, which can not only shredded and fried meat, but also add sugar to make sugar water, and can also be used to make beautiful soup, which is really perfect.

What delicacies can taro be made? This question can be understood in this way, firstly, there are many dishes made with pure taro as the main ingredient, and secondly, there are many dishes made with taro as a side dish. Taro is rich in nutrients, and there are many ways to eat it, such as frying, frying, steaming, etc., and my favorite way to eat it is taro cake and taro puree.

Be sure to small taro, pour water into the pot, boil the small taro until half-cooked after the water is boiled, peel off the skin and put it in the bowl, peel it all and release the soy sauce, a little old soy sauce chop the pepper, I don't need to put salt and ginger here because the pepper is inside, put water in the steamer, put the taro after the water is boiled, steam for about 10 minutes and take out the green onion, wow! Taro bacon rice. Choose some good taro, don't use raw water, cut into cubes, put a certain amount of rice into the pot (pot) at the same time, put some oil and salt to boil, when the water is almost dry, then put the bacon or sausage on the rice noodles and then cook, boil the water for ten minutes and then get out of the pot to eat.

The aroma of rice, taro, and cured meat is particularly tempting, and it is <>

Taro is something that I often ate when I was a child, until Hanyu now loves to eat it very much, we eat taro generally sticky stinky shrimp sauce to eat, not directly sticky stinky shrimp paste, you need to process the stinky shrimp paste, eat it directly is a little too stinky to talk about Sun roll, find a small bowl and pour half a bowl of shrimp paste, and then beat an egg white, cut a little green onion and put it inside,

Main ingredients: 100 grams of low-gluten flour, 140 grams of milk, 30 grams of sweet potato flour, 1 raw egg, 1 purple potato, 3 taro.

Seasoning: 20 grams of cooking oil, 20 grams of sugar, 25 grams of condensed milk, and a small amount of chocolate crumbs.

Method: 1Prepare boiled purple potatoes and taro in advance.

2.Purple sweet potato. Peel the taro while it is hot, crush it with a small spoon, add the condensed milk and stir well, and set aside.

3.One egg with sugar. Put the cooking oil in a bowl and stir with a dough mixer until fine.

4.Sift in the low-gluten powder. Tapioca starch, add milk, stir again with an egg beater, beat into a batter very finely, and let it sit for a while.

5.Put the mold shellfish in the thick-bottomed non-stick pan, pour in the batter, simmer and cook into pancakes, you can brown on both sides, do not add some oil to the pan, and fry all the batter successively.

6.Take the fried pie shape, spread the filling, and put the 2 slices together.

7.Place the cake on the plate, sprinkle a small amount of chocolate crumbs, and place the petals of the decorative design.

Ingredients: 55g of sticky rice flour, 80g of water, 60g of taro filling, 25g of red bean filling, 30g of cooked soybean flour, 8g of unsalted butter

Method: 1Prepare the original food.

2.Pour the water-milled glutinous rice flour into a mesh sieve to sieve the powder.

3.Add water.

4.Stir the batter evenly.

5.Then put it in the microwave and heat it for 1 minute, take it off and mix it, and heat it again for 50 seconds, and the whole thing is cooked through.

6.When the glutinous rice dough is not hot, add unsalted butter and knead well.

7.The stickiness of the glutinous rice dough is very strong, and the hand falls down again, constantly making the glutinous rice dough stronger.

8.Coat the surface of the glutinous rice dough with a layer of cooked glutinous rice flour.

9.Roll out the glutinous rice dough with a rolling pin and roll it into a rectangle.

10.At one end of the rice wrapper, squeeze a strip of taro filling.

11.Then put on a strip of red bean paste.

12.At the top, squeeze another taro filling and smooth it with the back of a spoon.

13.Roll from the stuffed end, rolling out the skin at the edge of the tail a little thinner.

14.Roll it tightly until it is finished, and pinch the seal tighter.

15.Finally, roll in a circular circle of cooked soybean flour so that the surface is covered with soybean flour.

1.If the glutinous rice dough keeps shrinking while rolling, you should roll it out and relax for a few minutes, so that it will not shrink easily. 2.

You can also use the steaming method, which must be steamed for 15 minutes. Microwave heating is quick and easy. 3.

The inset I take is all existing and can be used to make my own or buy existing ones at the mall.

OK. It can be made into purple taro cotton packets. First of all, you should prepare fresh ingredients, boil purple potatoes and taro, peel them and crush them with a spoon, put in an appropriate amount of condensed milk and stir well, add an appropriate amount of white sugar and eggs, and also add an appropriate amount of milk, and finally beat it into a batter, put it in the oven and bake it for 15 minutes for all the time.

Of course, it can be used to make desserts. You need to pour the taro into a puree first, and then place it in desserts, you can also use it directly to steam the taro, and you can also use it to make taro milk tea.

I think taro can be used as a dessert; To prepare the ingredients, after steaming the ingredients until soft, press them into a puree with chopsticks, then add eggs and sugar, and steam them in a steamer for about 15 minutes.

Taro can be used as a red date taro snack.

Red date taro dim sum:

1.Peel and slice fresh taro, steam it in a pot, press it into a puree, and add sugar.

2.Wash the red dates and remove the pits, add water to puree, boil, pour in glutinous rice flour and form a dough.

3.Wrap the jujube dough in taro puree and press it into your favorite shape with a mold. Steam in the pot for 8 minutes, soft and glutinous and sweet.

4.Deep-fried in oil is crispier and more delicious.

Taro (500 grams).

White sugar (50 grams).

Cooking oil (8 grams).

Water (20 grams).

Salt (3 grams) flour (25 grams).

Vinegar (1 g) Light soy sauce (1 g).

1. Wear gloves and peel the skin under running water with a paring knife by the sink.

2. After peeling, cut into small pieces and put them on a plate for later use.

3. Non-stick pan. Put an appropriate amount of oil in a pan, add taro, and fry slowly over low heat.

4. Fry until there is a faint layer of golden brown on all sides.

5. Then add an appropriate amount of sugar and continue to stir-fry.

6. There is basically no sugar in the pot, and each piece of taro is basically wrapped in sugar juice, and it can be out of the pot!

Steaming the taro first, then crushing it.